Quantitative study of the hydrophilicity of the grafted membranes, evaluate the hydration number and surface free energy of the membranes.
从各个角度对膜的亲水性能作了定量研究，提出了水合数与表面自由能的计算方法。
Surface index of hydrophilicity were 52 and 43 for garlic skin and garlic kernel, respectively.
另可得蒜皮和蒜仁的表面亲水性指标分别为52.2和43。
The imaging element surface hydrophilicity is able to change into hydrophobicity under the role of heat.
成像元件表 面亲水性在热的作用下可以变成疏水性。
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